Chocolate-Walnut Mandlebrot (Jewish Biscotti)

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

From Delicious Living Magazine's April 2005 publication. Described as follows: "Mandelbrot, mandel bread, is often called Jewish biscotti. Bake them until they are hard and crunchy to dip into coffee or tea, or bake a little less for a delectable soft-in-the-middle cookie. These keep for a few weeks in an air-tight container". Makes 24 pieces. PER PIECE: 145 cal, 38% fat cal, 6 g fat, 2 g sat fat, 27 mg col, 3 g protien, 20 g carb, 1 g fiber, 43 mg sodium

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Coat a large cookie sheet with nonstick cooking spray.
  3. In a large mixing bowl, combine flour, sugar, baking powder, chocolate chips, and walnuts.
  4. In a separate bowl, blend eggs with vanilla and almond extracts.
  5. Make a well in the center of the dry ingredients and add wet mixture. Mix until completely blended (you may have to use lightly floured hands).
  6. Divide dough in half and shape into two loaves, about 3/4 inches high, 2 inches wide, and 12 inches long. Place on cookie sheet.
  7. Bake 35 minutes, until golden brown on the bottom. Remove from oven.
  8. Using a serrated knife and cutting board, cut dough crosswise on a slight angle into 3/4-inch-thick slices.
  9. Lay slices flat on cookie sheet and return to oven for 5 - 10 minutes, depending on desired crunchiness.
  10. Remove from oven and turn cookies over; return to oven and bake for another 5 - 10 minutes more.
  11. Sprinkle topping (cinnamon and sugar), if using, on both sides.